German Chocolate Brownies
Rich, fudgy brownies topped with a warm, homemade coconut-pecan frosting—the iconic flavor of German Chocolate Cake in easy bar form.
Ingredients
For the Brownie Base:
- ½ cup 1 stick unsalted butter {113 grams}
- 4 oz semi-sweet chocolate chopped {113 grams}
- 1 cup granulated sugar {200 grams}
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour {80 grams}
- ¼ cup unsweetened cocoa powder {25 grams}
- ¼ teaspoon salt
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk {240 ml}
- 1 cup granulated sugar {200 grams}
- 3 large egg yolks
- ½ cup 1 stick unsalted butter {113 grams}, cubed
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut {100 grams}
- 1 cup chopped pecans {110 grams}
Instructions
Step 1: Make Brownie Base
- Preheat oven to 350°F (175°C). Line an 8x8 pan. Melt butter and chocolate; cool slightly. Whisk in sugar, then eggs and vanilla. Fold in flour, cocoa, and salt. Spread in pan and bake 25-30 minutes until set.
Step 2: Make Frosting (While Brownies Bake)
- In a saucepan, whisk evaporated milk, sugar, and egg yolks. Add butter cubes. Cook over medium heat, stirring constantly, for 10-12 minutes until thick. Remove from heat; stir in vanilla, coconut, and pecans.
Step 3: Assemble & Chill
- As soon as brownies come out of the oven, pour warm frosting over the top and spread evenly. Let cool completely on a rack, then refrigerate for at least 4 hours (or overnight) to set completely before slicing.
Notes
Do not substitute sweetened condensed milk for evaporated milk. The brownies must chill thoroughly to slice cleanly. Store covered in the refrigerator for up to 5 days. For a shortcut, use a high-quality boxed fudgy brownie mix for the base.